In order for the sausage to ferment, it must be stuffed into the intestine and dried under suitable conditions. In this way, the nutritional values of the sausage will be preserved and the probiotic balance will be maintained. In order for sausage to provide benefits to human health and maintain its probiotic properties, a series of processes are required.
- Well, how to dry sausage, which we love to consume at every meal and is indispensable for our tables?
- What are the stages of sausage drying for producers?
- How can we dry homemade sausage the right way?
We have researched the answers to all these questions you are curious about and included them in our article. If you are wondering how to dry sausage or if you are curious about the drying process after making sausage at home, read our article carefully.
Drying Stage in Sausage Making
Made from cattle, buffalo, sheep, goat and poultry, this useful food is made by kneading meat blended with a special mixture of spices and fermented under suitable conditions.
The spice mixture that gives the sausage its flavor is also seasoned with black pepper, cumin, red pepper and garlic. However, the spice mixture may vary according to the manufacturer. During the preparation of the sausage dough, in addition to meat, fat and spices, nitrite is also added, which is required during the fermentation process. Salt and sugar are also used, resulting in a unique flavor.
The dough prepared according to the manufacturer’s recipe is kneaded in special mixing machines in an airtight manner. It is then filled into natural or artificial molds. After filling, the sausage is shaped and tied. This stage is also the beginning of the drying process. At 10-15 degrees Celsius, the water in the sheaths, which are suspended for approximately 6-12 hours, is drained and the dough fills the sheath well after the water is drained.
Suitable Conditions for Drying Sausage
- Relative humidity balance: Initially, the ambient relative humidity is expected to be 95% and reduced to between 75% and 80% towards the end of the ripening period.
- Air flow: Initially, the ambient air flow should be 1 m/sec and gradually reduced during the ripening period.
- Temperature: The ambient temperature should be between 18 and 22 degrees.
The sausage drying process may vary according to the manufacturer and different methods may be used. For example, the fermentation process can be carried out naturally or with the addition of pure cultures. During the sausage drying phase, the meats must be constantly checked and the balance in the environment must be maintained consistently. The drying process should continue until the moisture content of the final product drops to around 40 percent and should not be terminated.
The drying phase of homemade sausage ensures a successful sausage dough when the right meat is selected and the recipe is followed. Stuffing into the intestine requires caution. At home, this process can be difficult, but with experience, the stuffing process and the characteristics of the sausage can be understood.
Stuffing the sausage dough into the intestine is important to ensure favorable conditions and a tasty result. Alternative filling methods are available for those who do not want to use intestines or cannot obtain them. However, the use of the intestine creates a semi-permeable system that allows water to be excreted in a slow and controlled manner. The spices dry and cook the meat over time, preventing it from spoiling and breeding bacteria while waiting.
Due to a semi-permeable system, the dough filled into the sleeves prevents it from absorbing the taste or moisture of the surface it penetrates. It is therefore necessary to hang the sausages to dry and avoid contact with each other. To do this, the sausages should be hung on strings and tied tightly.
Research on sausage drying shows that the choice of meat is also important. The fat content of the meat used is a factor affecting the drying process. The minced meat should contain about 40 percent fat. This prevents the sausage from hardening as it absorbs the juice. The sausages, which are dried by hanging, ripen and flavor without hardening in this way. This ensures the correct sausage drying process.
There are some things to consider when drying sausage. Those who have never made sausage at home often find the drying process difficult. However, drying sausages made at home is actually not as difficult as you might think. The trick is to pay attention to some details and complete the steps correctly.
When filling the sausage, there should be no air in the intestine. Air ingress or contact with the outside can cause the sausage to spoil. For this reason, any air bubbles that form during the filling of the sausage should be popped with a needle and the air removed. This is a stage that directly affects the drying process.
Once the sausage has been correctly stuffed, drying sausage at home is a concern for many people. In today’s conditions, it is difficult to find suitable areas to hang sausages and it can also be difficult to ensure proper temperature and airflow. In these cases, it is advisable to hang the sausages in the refrigerator or put them in the freezer and carry out the drying process there. The sausages that will not be consumed can be stored in the deep freezer.
The drying process is completed when the sausages are left in the refrigerator for about 3 weeks. At the end of this 3-week period, the sausages are ready. It is also recommended to leave the sausages to dry on a newspaper instead of hanging them up. Newsprint dries the sausage by absorbing excess moisture and water. After this process, it is absolutely necessary to put the sausages in the refrigerator.
